How to make old hen soup?

1, boiled chicken soup to first remove all the pig skin, chicken wing tip, chicken tail and fat paste, in order to make a non-greasy nourishing soup.

2, boil chicken soup, put in a handful of tea leaves (preferably tied with a sandcloth); or to be a good old mother hen soup into a half cup of very strong tea juice, old mother hen soup will be more fragrant.

3, general conditions, chicken soup, if you put enough water in the pot, then learn to put down a whole chicken in it. If your pot is small, you can cut in two. Turn the heat on low, and when the water starts to boil, fish out and throw away any white foam that rises to the surface. Then turn off the heat, you can add other soup base. Boil two to three hours after the salt and seasoning; chicken soup, you need to cut into several, and then put the crock pot. Then add other soup base, fill with water, preferably from the lid of a ring finger of water flow. It takes four to five hours to simmer in a regular pot, or one hour in a pressure cooker with short gas. After starting the pot, put salt and seasoning.

4, with chicken, duck, pork ribs and other meat food soup, the first meat blanch in boiling water, not only to remove the blood, but also remove some of the human body fat, to prevent excessive grease.

Tips for making chicken soup:

1, slaughter live chicken and eat frozen chicken

2, blanching-essential course

In fact, not only chicken, all meat food soup should be blanched before the main material - that is, boiled water. This is not only able to get rid of the raw fishy flavor, but also a complete cleanup of the whole process, but also to make the soup clear and not cloudy, fresh and delicious without odor, a try on the spirit. Naturally, blanching is also a big question. If cool water to put meat, meat from the water of the frozen to open, experienced a boil the whole process, nutrient outflow is more serious. The most suitable warm boiling water into the pot, cook about 7 ~ 8 minutes, not covered and moderate rolling. Boiling water into the pot is also fine, 3~5 minutes can be.

3, into the pot - water "raw" fire

Chicken soup is appropriate to cool water into the pot, so that the raw materials by the temperature gradually rise and sufficient to release the nutrients and aroma. With the water at the same temperature into the pot of raw materials can be boiled into a good flavor, therefore, must be remembered, fly through the water when the raw materials should be immediately bathed in cool water and then stewed in the pot

4, cooked - guess big guess small

Pot of chicken soup to fire first about 10 minutes to boil and then turn to a slow fire, open the level should be grasped in the seemingly open non-open, due to the stone pot has a very good insulation insulation role, if you wait for the boil and then adjust the temperature to the temperature, then the temperature can be adjusted to the temperature, then the temperature can be adjusted to the temperature. If you wait for the boil and then adjust the fire, it follows the whole process of boiling on the tonic soup "fresh" is a damage. And this 10 minutes don't lift the lid, "running gas" of the soup is not original.

5, add salt to the university question

For soup, this is still a big problem. The time to add salt in some way can repair the taste of God's soup. Whether some people say into the pot when the salt is added, or half cooked when the match, but also not right. Salt cooked for a long time will produce chemical changes with the meat food, the protein in the meat food is locked, the soup flavor is light, and the meat is not stewed. So when is the best time to put salt in? Remember, salt and other seasonings must be put when the soup has been stewed better. Add salt and turn the fire for 10 minutes and then stop the war, halfway without lifting the lid, not only the flavor of the whole into, and soup flavor is more intense. Attention, add salt to come in without mixing, that will leave a raw salty taste